Description

Key Skills

• Experience in both busy breakfast and corporate lunch and recent experience in semi busy dinner periods.
• Able to work alone or as part of a team
• Able to check & monitor stock levels and order stock in accordance to demand.
• Good experience of Excel and Word to develop menus, food cost sheets, stock take sheets and process invoices.
• SVQ Level 2 in Modern Cookery.
• SVQ Level 3 in Hospitality Supervision and Leadership.
• Food Safety level 2.

Work Experience

All positions at:-

Company Name – Park Inn by Radisson
139-141 West George Street
Glasgow City Centre
G2 2JJ

Trainee Night Manager/Breakfast Manager – September – October 2016

Commenced induction and Night Manager duties as well as Breakfast Manager responsibiliites

Over saw the closure of evening service and overtook the running of the kitchen/food areas.

Duties include:
• Working alone most of the time but also delegating tasks to other chefs/staff when on duty with me or leaving a note of what was required when they were working alone.
• Planning afternoon teas costings and set up.
• Developing new lunch menus to suit kitchen due to new reduced stock and budget.
• Attending business conferences in Glasgow and Edinburgh.
• Processing invoices for payment.
• Preparing weekly rota for kitchen staff.
• Ensuring kitchen is well maintained and in accordance with Health and Safety laws.
• In charge of back of house cleaning.
• Managed staff – discussed lateness, attitude etc.

Commis Chef – September 2015 – May 2016

Responsible for creating a good atmosphere for working alone and as a two to three-man team, coordinating efforts with all staff and making sure all procedures adhere to Health and Food Safety Standards.